12½ ounces fennel bulb, sliced paper-thin
12 to 14 ounces cremini mushrooms, sliced
½ cup finely chopped shallots
3 tablespoons finely chopped garlic
2 tablespoons extra-virgin olive oil
3 tablespoons unsalted butter, divided
¾ cup dry white wine
1 cup chicken stock
1 teaspoon fresh thyme leaves
1 teaspoon finely chopped fresh rosemary
½ teaspoon crushed red pepper flakes, optional
To Finish
½ cup freshly grated Parmigiano Reggiano, plus more for serving
¼ cup freshly grated Pecorino Romano
Finely grated zest of 1 lemon
2 tablespoons chopped fennel fronds
Chopped fresh parsley, optional
Freshly ground black pepper
Extra-virgin olive oil, for serving
Method
1. Blanch the fennel
Bring 6 quarts of generously salted water to a boil in a large pot.
Add the sliced fennel and cook for 3 to 4 minutes, until it has begun to soften but still holds its shape.
Lift the fennel from the water with a slotted spoon or spider and allow it to drain thoroughly.
Don’t discard the water. Return it to a boil and use the same pot to cook the orecchiette. The water will carry a faint sweetness and aroma from the fennel into the pasta.
2. Brown the sausage
Heat the olive oil in a large Dutch oven or wide sauté pan over medium-high heat.
Add the sausage and cook, breaking it into irregular bite-sized pieces rather than tiny crumbles.
Let it brown deeply before moving it too much. Those caramelized edges are essential to the flavor of the finished sauce.